Q1: What is the difference between "fried ravioli" and "toasted ravioli"?

They are essentially the same delicious dish! "Toasted Ravioli" is the official name for the dish in its hometown of St. Louis, Missouri , where it is said to have been invented by accident in the 1940s in the Italian neighborhood known as "The Hill." While the name says "toasted," the ravioli are, in fact, breaded and deep-fried. Outside of the St. Louis area, the dish is more commonly known as "fried ravioli."

Q2: Can I really make these in an air fryer? Will they be as crispy?

Yes, an air fryer is a fantastic and healthier alternative for making this recipe! While they may not get quite as uniformly deep brown as the deep-fried version, they will still be incredibly golden and crispy . Be sure to spray them generously with oil, as this is what helps the breadcrumbs to "fry" and crisp up in the hot, circulating air.

Q3: Can I prepare these fried ravioli ahead of time for a party?

Yes, they are a perfect make-ahead appetizer! The absolute best method is to bread the ravioli and then freeze them , as described in the "Make-Ahead" section above. Frying them directly from frozen just before your guests arrive will give you a perfectly hot, crispy, and gooey result with minimal last-minute effort.

Q4: What is the best kind of ravioli to use for frying?

The best and easiest choice is a good quality, refrigerated ravioli , which you can find in the dairy or deli section of your grocery store. You can also use frozen ravioli, but you should let them thaw completely before you attempt to bread them.

Q5: How do I keep the breading from falling off when I fry the ravioli?

The buttermilk in this recipe is a great, thick binder that helps the breadcrumbs to adhere very well. The key is to make sure you press the ravioli firmly into the breadcrumbs to get a good, thick coating. Also, when you are frying, be gentle when you turn them in the oil, and try to only turn them once.

The Best Crispy & Easy Fried Ravioli (Restaurant-Style!)

A classic and easy appetizer recipe for fried ravioli. This dish uses store-bought cheese ravioli for convenience. The ravioli are first dipped in buttermilk, then coated in Italian-style breadcrumbs. They are then fried in hot oil for a few minutes until golden brown and crispy on the outside and warm and cheesy on the inside. The finished ravioli are sprinkled with grated Parmesan cheese and served with warmed marinara sauce for dipping.

Author: Grace
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4-6 servings 1x
Category: Appetizer
Method: Frying
Cuisine: Italian-American
Diet: Vegetarian

Ingredients

Scale

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store-bought marinara sauce, heated, for dipping

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Instructions

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325°F.
While the oil is heating, set up a breading station. Pour the buttermilk into one shallow bowl and the Italian bread crumbs into another.
Working in batches, dip each ravioli into the buttermilk, ensuring it is completely coated. Allow the excess buttermilk to drip off.
Dredge the ravioli in the bread crumbs, pressing gently to make sure the crumbs adhere to all sides.
Place the breaded ravioli on a baking sheet and continue with the remaining ravioli.
When the oil is hot, carefully fry the ravioli in batches, turning occasionally, for about 3 minutes, until they are golden brown.
Using a slotted spoon, transfer the fried ravioli to a plate lined with paper towels to drain.
Sprinkle the hot fried ravioli with grated Parmesan cheese.
Serve immediately with a bowl of warmed marinara sauce for dipping.

Notes

Using a deep-fry thermometer is the best way to maintain the correct oil temperature, which is key to achieving a crispy, non-greasy result.
Frying the ravioli in batches is important to prevent the oil temperature from dropping, which would result in soggy ravioli.
This recipe uses store-bought ravioli and marinara sauce for a quick and easy appetizer.

Nutrition

Serving Size: 4 ravioli
Calories: 400-500
Sugar: 8-12 g
Sodium: 900-1200 mg
Fat: 25-35 g
Saturated Fat: 8-11 g
Trans Fat: 0 g
Carbohydrates: 30-40 g
Fiber: 3-5 g
Protein: 15-20 g
Cholesterol: 50-70 mg

Find it online: https://www.eatswithsoul.com/easy-fried-ravioli/